Directions

1. In a bowl, mix coconut milk, water, soy sauce, and chili paste; set aside.

2. Add squash, shiitake mushrooms, potatoes, and scallions (white parts).
3. Add coconut milk mixture over vegetables.
4. Close and lock lid, set pressure cooker to "steam/veggies", and adjust time to 10 minutes. Press start/stop.
5. When done, quick release and make sure all pressure is released before opening lid.
6. Carefully open lid and stir in scallions (green parts), cilantro, and peanuts.